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Two premises are registered for the manufacture of ice cream,
and 100 premises are registered for sale and storage ; in no case is
the alternative heat'treatment method approved by the Ice Cream
(Heat Treatment) Regulations, 1952, in use.
A total of 128 samples were submitted to the Bacteriologist for
examination and of this number 99 were within Grades I and II and
considered to be satisfactory, but 29 which came within Grades III
and IV were considered to be unsatisfactory.
In the case of the unsatisfactory samples, careful inspection was
made of the premises, equipment and methods of storage and manufacture,
and help and advice was given as to the best means of
effecting improvement of the unsatisfactory samples, 8 related to a
local manufacturing business where investigation showed that the
sterilisation of the mixing vat had been inadequate.
The remaining 22 unsatisfactory samples came from six dealers'
premises and were due to unsatisfactory methods in sterilizing
servers.
In carrying out these investigations, 41 samples of server water
and 2 samples of flavouring were submitted for bacteriliogical
examination.
The policy with sampling is to take the greater number of
samples from premises which have produced unsatisfactory samples
in the past and to sample only occasionally those dealers who invariably
produce good results.
The standard of ice cream production and sale is generally high
and in all cases the Ice Cream (Heat Treatment) Regulations, 1947/52
have been complied with in every respect.
Milk—Licencing and Sampling.
Under the provisions of the Food and Drugs (Milk, Dairies and
Artificial Cream) Act, 1950, and Regulations made thereunder, Dairy
Farms have become the direct responsibilty of the Ministry of Agriculture
and Fisheries: the premises on which milk is pasteurised or
sterilised are licenced by the Food and Drugs Authority and in all
other cases, Dairies or Dealers in Designated milk come under the
complete control of the Local Authority in respect of licencing,
inspection and control.